5-Ingredient Recipe: Skillet Mushroom and Halloumi Salad

Skillet Mushroom and Halloumi Salad

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Ingredients

• For the dressing:
• 6 tablespoons olive oil
• 4 tablespoons balsamic vinegar
• Kosher salt
• Freshly ground black pepper
• For the salad:
• 1 (250g) package halloumi cheese, cut lengthwise into 8 slices
• 3 tablespoons olive oil
• 1 small Ontario onion, peeled and thinly sliced into rounds
• 1 (227g) package Ontario cremini mushrooms, thinly sliced
• Kosher salt
• Freshly ground black pepper
• 1 (5oz.) package baby arugula

Instructions

1. To make the dressing, combine the olive oil and balsamic in a jam jar. Add a generous pinch of salt and a few grinds of black pepper. Screw on the lid and shake vigorously. Dip a piece of arugula into the vinaigrette and taste. Adjust the salt, pepper, or the amount of oil and/or vinegar, if needed.
2. Heat a large non-stick skillet over medium heat and add the sliced cheese. Cook for 2 to 3 minutes per side, or until browned. Transfer the cheese to a plate and set aside.
3. Using the same skillet, warm the olive oil. Add the shallots and mushrooms and season with salt and pepper. Cook for 7 to 10 minutes, or until the mushrooms are golden brown and begin to crisp slightly. Set aside.
4. Place the arugula in a large bowl and drizzle with 2 to 3 tablespoons of the dressing; toss to combine. Scatter evenly over a platter and top with cheese slices, mushrooms and shallots. Drizzle with a little more dressing and serve at once.